Brinjal Salad

This is another dish shown to me by a lovely lady called Shayamala in her kitchen in Kandy, Sri Lanka.

My husband absolutely loved it, and I have tried to recreate the recipe as best I can, from my scribbled notes while watching Shayamala cook 5 different dishes at the same time.

Serves 2

Preparation Time: .Cooking Time: .

1 medium aubergine, diced.

1 spring onion, finely chopped

Little white vinegar (Colmans coconut toddy vinegar)

1/2 green chilli, sliced

Pinch salt

1 teasp ground black pepper

Pinch turmeric

1 teasp sugar

1 cup white fish

1 tomato, chopped

Juice of 1 lime + 1/2 teasp lime

1 teasp cashew nuts

1 small red onion, very thinly sliced

Mix the aubergine, vinegar, salt and turmeric in a serving bowl, and set aside for 10 minutes.

Heat a little oil in a frying pan, and fry the aubergine mixture on low heat for about 10 minutes.

Cut the white fish into small pieces. Marinade in a pinch of turmeric, salt and lime juice for 5 minutes, then deep fry gently for 10 minutes. The intention is to remove all moisture from fish, so it tastes quite chewy, almost like saltcod. Leave to cool.